Marinating: It's All In Your Head

[rosco rathbone]

Just pre-salt your meat, that's the one thing that actually gets picked up in the marinating process. The rest is psychological..."it's soaking up flavor!" not that there's anything wrong with that.

 

[Super-Surprise]

https://s-media-cache-ak0.pinimg.com/736x/30/ee/31/30ee316d7a1c9cafd20cd9623b721f47.jpg http://ak-hdl.buzzfed.com/static/imagebuzz/web04/2009/12/17/2/sir-your-head-is-shaped-like-a-penis-30924-1261036267-107.jpg

 

[Saint Peter]

Soak your steak in gasoline. See if any of the gas flavor gets picked up or not.

 

[BabblingBrooke]

That's the real test, uh huh.

 

[ms_ann_thrope]

So my Kensington Steak tastes like wonderful just by accident?

 

[rosco rathbone]

Soak your steak in gasoline. See if any of the gas flavor gets picked up or not.

If you really want your steak to taste like gasoline, just skip the ritual of the marinade and use the gas directly during cooking. My point is that it's an unecessary (sp) step.

 

[Aphro]

Soak your steak in gasoline. See if any of the gas flavor gets picked up or not.

Won't the steak get a little charred on the outside that way?

 

[evesdream]

Are you trying to start a fight? Lime soak makes a HUGE difference, unbeliever. Makes it tangy and stuff...

 

[Saint Peter]

If you really want your steak to taste like gasoline, just skip the ritual of the marinade and use the gas directly during cooking. My point is that it's an unecessary (sp) step.

Wisdom.

Nice to see you around.

 

[Saint Peter]

Won't the steak get a little charred on the outside that way?

flambe!

 

[Adre]

Lots of dry rub the day before.

 

[Saint Peter]

Lots of dry rub the day before.

How much of it is salt?

 

[Aphro]

Cedar planking, anyone?

I love salmon or trout grilled on a cedar plank.

 

[Adre]

How much of it is salt?

Almost half.

 

[pink]

I slathered mine with butter. The damn thing so juicy and crispy. Perfect.

 

[ms_ann_thrope]

Unless you like your burgers with the resilient bouncy texture of a sausage, refrain from getting the meat anywhere near the salt until just before you cook it. Salt dissolves the proteins.

 

[Recidiva]

Acid makes a difference.

Think of ceviche. Texture changes.

 

[Adre]

Unless you like your burgers with the resilient bouncy texture of a sausage, refrain from getting the meat anywhere near the salt until just before you cook it. Salt dissolves the proteins.

I'm talking about a slow cooked (eight hour) roast, not a hamburger.

 

[evesdream]

How much of it is salt?

I can't believe you people are letting him get away with this. Juicy marinade changes the chemistry and flavour. A thousand years of chefs can't be wrong.

 

[MonaLittle]

I'm team salt

Pour it on.

 

[BabblingBrooke]

Mmmmm...salt and dry rubs!

 

[Saint Peter]

I'm team salt

Pour it on.

Nothing else?

 

[MonaLittle]

Nothing else?

Salt... and lots of Love.

 

[Adre]

Made a nice dry rub for Thanksgiving:

Salt
Pepper
Brown sugar
Sugar
Cumin
Ginger
Powdered garlic
Dry mustard
Paprika

 

[Saint Peter]

Salt... and lots of Love.

Mona is a badass in the kitchen.